Eat This

This baby speaks for herself, a portobello burger.

via DesignSponge by GreenKitchenStories


Today’s as good a day as yesterday. via FuckYouVeryMuch

Invite me to this. Nickel Colbalt via ffffound

A scene seen anywhere, but actually here in beloved Toronto @ the Ex. No summer childhood memory is without cotton candy twirled up there. And, no, it’s not food, and less likely to be given to kids these days. A sign of the times. Great shot by Sarah Madeline via FuckYeahToronto

Near a tree near you. via TheWayISeeIt

…our local strawbs, that is.

via FoodExhibitionists and DoSomethingOrOther

Who’s a clever baker, then?

Follow the trail at Microcosm

via TheWayISeeIt

It’s just a tad early, but clearly some specialty farmers have been able to get zucchini blossoms to restaurants like Petite Maison in Midtown Manhattan.

My Zia Annina would never serve them with a  sauce — or call them beignets. That’s just verbal embellishment for the menu. She’d put them on a fresh linen kitchen towel, and we’d grab them with our hands and chow down.

Still, a little spicy tomato sauce is a nice touch.

via Wall Street Journal’s Photo Journal. Photo by Ramsay de Give.

A lovely mention by Renée Lavallée in her Chronicle-Herald column this week reminded me of how we met. She showed up at the back door of Cafe Henry Burger looking for work, tiny and seemingly timid. She was recently out of cooking school and had some interesting experience in Italy, which made it easy to recommend her. We were able to place her a few short weeks later, and once on her station, her talent instantly emerged. Strong, smart,  and fiercely protective of integrity in her work, she went to town, and the restaurant was better for it. That was 1997.

In Halifax last fall to cover the World Culinary Tourism Summit, I got the chance to sit at her table and taste what she was doing with what her beloved purveyors were giving her. Dinner was understated and brilliant at the same time. It made me think of my favourite quip from Alice Waters

“Humble yourself before your ingredients.”

Only a skilled hand knows how to let the ingredients tell us what to do. Only an insightful cook knows that embellishment is futile.. It can never make up for mastery.

Seven of us were gathered around the table that night: Jodi Lastman and Barry Martin of Hypenotic, Noelle Munaretto and Rebecca LeHeup of the Ontario Culinary Tourism Alliance, and lucky husband Doug Townsend of Taste of Nova Scotia . Zoe and Phillipe, their two little ones under two, were asleep upstairs.

We started with Metwurst, Whestphalia ham from Roselane Farms, and Dragon’s Breath blue cheese from “That Dutchman” in Economy, NS.

Then came bay scallops in white wine and herbs, cultivated by Nick Budreski and Père in Pictou. A stone’s throw from the bay in question, having lived land-locked all my life, I was pretty excited. These babies were glorious.

The rest of the meal deftly kept pace.

Harpoon-caught swordfish with sumac and coriander. Celery root and beet salad. Arugula with lemon juice, olive oil & shaved Old Growler gouda from “That Dutchman.” For dessert, salt-roasted Annapolis Valley pears with caramel sauce.

It’s been easy to admire Renée all these years. Share her gifts and adventures at FeistyChef.ca. You’ll come to admire her, too.




That’s all of us.

This is three ways we might express it.

Single-source Caribbean from Portland-based Moonstruck Chocolate.

via Lovely Package

Cannot stress it enough.

Nice socks.

via Nikole Herriott

And the lore begins:

“One summer night, the three Fisher women sat around the kitchen table enjoying a batch of homemade frozen rugelach … and a light bulb went on!”

Stand back, ladies. The Chocolate Babka alone is going to fly out of the freezer, but I don’t doubt the rest will, too.

In case we need to say it, Kosher.

Great background via Imprint and more to the point, CHOZEN.

… is often a very simple thing.

Chicken Pot Pie from NYC’s Celsius. Via Ramsay de Give for The Wall Street Journal

Pretty as a picture, via Things Organized Neatly.

“You should make homemade cheese straws,” says Amy Palajian, via ReadyMade.

This must be why.

Rustic trumps neatness for elegance, every time.

via Lotti + Doof


Coffee’s coming. via DesignYouTrust and Designlenta


Via EatMeDaily.com


SMELLS FISHY: A worker smelled a dried fish to check its quality at a processing facility on the outskirts of Hangzhou, China, Monday. (Lang Lang/Reuters) via Wall Street Journal

FOOD-ITALY/HAMA worker checked in a special room where Parma hams are hung to dry in Langhirano, Italy, Tuesday. Prosciutto di Parma can only be produced in a restricted area. About 10 million hams are sold each year. (Stefano Rellandini/Reuters) via Pictures of the Day Wall Street Journal